I picked up 2 lb. of 98% fat free ground turkey breast the other day. I made some more of the 4 bean Turkey Chili I made a month ago with it but this time it was virtually free of points. (Only 1 WW Purple point)
I diced up all the onions and peppers, mixed up the spices. Here are most of the ingredients.
1 ½ Tablespoons Olive Oil
2 lb. Pounds 98/7 Lean Ground Turkey
½ Yellow Onion (Diced)
½ Red Onion (Diced)
I Poblano Pepper (Diced)
1 Red Bell Pepper (Diced)
1 ½ Teaspoons Minced Garlic
1 6 Oz. Can Diced Green Chiles
1 15 Oz. Can Corn
1 15 Oz. Can Crushed Tomatoes
1 15 Oz. Can Tomato Sauce
1 15 Oz. Can Chili Beans
1 15 Oz. Can Black Beans
1 15 Oz. Can Dark Red Kidney Beans
1 15 Oz. Cannellini Beans
1 15 Oz. Can Chicken Broth
2 Tbsp. Chili Power
1 Tsp. Cumin
½ Tsp. Crushed Red Pepper
½ Tsp. Chipotle Pepper Power
½ Tsp. Black Pepper
½ Tsp. White Pepper
½ Tsp. Salt
¼ Tsp. Cinnamon
While I was prepping everything our new dog Lady came in to visit.
I got out my enameled Dutch oven and placed the OO. I put it on the side burner of my Gasser.
I put the Turkey in once it was heated up.
I cooked it until just slightly brown.
Next, I added the Poblano pepper, onions, Bell pepper and garlic. I covered this and cook it for 10 minutes stirring occasionally.
Once the veggies had softened,
I added in the spices and rest of the ingredients.
and mixed everything together.
I brought this to a boil and then covered. I turned the burner to low and let the chili simmer for 30 minutes, stirring occasionally.
Here it is after cooking.
Here it is in a bowl, garnished with onion, cilantro, some lime and some Non-Fat Greek yogurt.
This was delicious and only 1 point per serving. (A serving = 1 cup. This was a large bowl, so it was a double serving so 2 points) Eating like this makes me forget I'm losing weight.
Thanks for looking.
By BEER-N-BBQ by Larry
This is my version of the classic chicken tortilla soup made from scratch using dry beans, garden grown peppers, homemade smoked turkey stock, fire-roasted garden tomatoes, and other good stuff. Recipe is below video.
1/2 medium onion, diced
3-4 anaheim peppers, diced
3 cloves garlic, minced
2 tsp cumin
~1 cup dry black beans (1/3 lb)
1.5 quarts smoked poultry stock (chicken or turkey) (
1 pint fire roasted tomato sauce (
~2 cups sweet corn kernels
2-3 chicken breasts
1 cup cilantro, chopped
~1 tsp lime juice
salt to taste
black pepper to taste
several tortillas (corn preferred, flour ok)
1 avocado, pitted, sliced
queso fresco or other cheese
The night before, soak black beans in salted water (3 Tbsp/gal ratio) to hydrate.
Next day, drain the beans, add them to a pot, cover them in water, heat to a simmer, & add a little salt (~1 tsp). Cook until beans are softened (~1 hour). Drain.
In a large saucepan over medium-high heat, add couple tablespoons of vegetable oil.
Add the onions, peppers, & cumin. Cook until softened.
Add the garlic. Cook for another minute.
Pour the poultry stock, tomatoes, corn, and beans into the pot and bring to a simmer.
Add chicken breasts. Cook until chicken is done (~20-25 minutes). Remove chicken from pot.
When cool enough to handle, shred it and add it back to the pot.
Taste and add salt and black pepper as desired. While the soup and chicken simmer, make the tortilla strips:
Slice tortillas into half inch wide strips.
Heat ~1/4 inch layer of vegetable oil in a pan over medium-high heat. (Ideally, oil temperature should be ~350-400 deg F.)
Cook tortilla strips in batches until golden colored and crispy. Remove from pan and place on paper towels to cool and absorb extra oil. Serving:
Ladle soup into a bowl.
Add some tortilla strips, fresh cilantro, a squirt of lime juice, avocado slices, and cheese.
This is a crock pot recipe but you can substitute a dutch oven for the crock pot and cook with a heat deflector on a low temp; 250 or so. Leave the lid off with smoking wood at the beginning. You could also tuck these underneath a butt and have the best of both worlds!
1 pack bacon, diced
1 onion diced
1 cup brown sugar
1/2 cup apple cider vinegar
1 tsp garlic powder
1 tsp dry mustard
1 tsp salt
1 can dark red kidney beans
1 can garbanzo beans
1 can baby limas
1 can butter beans
1 large can baked beans
Sautee bacon and onion until cooked and onions are translucent and beginning to brown.
Add everything else except beans. Stir and simmer 20 mins.
Layer beans into slow cooker in order listed.
Pour bacon and onion mixture over beans (don't stir).
Cook on High for 4+ hours.
Aaron Franklin BBQ Pinto Beans:
Ingredients: 1 pound dried pinto beans 1/4 medium yellow onion, diced 1/4 cup chili powder 1 1/2 tablespoons kosher salt (*see note below) 1 tablespoon black pepper 2 teaspoons onion powder 2 teaspoons garlic powder 1/4 teaspoon ground cumin 1 cup chopped smoked brisket 8 cups water Instructions: Rinse the pinto beans and remove any rocks or debris. Place the beans, onion, chili powder, salt, black pepper, onion powder, garlic powder, and cumin in a large pot. Cover with 8 cups of water, stir until the spices are well distributed, and then soak the beans uncovered for 8 hours. Alternatively, you can bring the pot to a boil, turn off the heat, cover the pot, and let them quick soak for 1 hour. Stovetop method: To cook the beans, add the brisket to the pot. (Do not drain the soaking liquid.) Make sure the beans and ingredients are covered by an inch and a half of water. Bring the pot to a boil, then turn down the heat down to low, cover the pot, and then gently simmer for 1 hour. After 1 hour, remove the cover and then continue to cook the beans until they’re tender, which will depend on the age of the beans. This can happen anywhere from 1 hour to 3 hours. Slow cooker method: As above but after soaking, cook covered on low for 6 hours, then remove the lid and continue to cook on low for 2 more hours. Baking method: As above but use a cast iron dutch oven and bake in an oven or kamado at 350 F. Check for doneness after two hours and then finish for up to an hour uncovered as needed. I made these using the baking method and they came out perfect - the beans didn't turn to mush and they absorbed a great deal of flavor. I didn't have any brisket so I used some smoked, pulled chuck that I made for some TexMex and it tasted great. *Note: Be mindful of the salt; the bark on the meat contains a lot of seasoning so add the salt at a couple of points in the cooking process and taste after each addition. And of course know that Morton's Kosher salt weighs almost twice as much as Diamond Crystal (by volume). For example, 1 tbls of Diamond Crystal weighs 135 grams but 1 tbls of Morton's = 250 grams (!!). I recently switched to Morton's and until this box is done, I'm having to re-calibrate on salt content in some recipes.
A Pastrami from a Corned Beef Cook with Kamado Pork-N-Beans, Kamado Corn Bread and Crawfish Boil Potato Salad.
Bought an 8.3 lb corned beef at Costco a while back and I decided to do a pastrami cook with it. I have done pastami from a raw brisket start before and I just wanted to compare that to a short cut approach. This pastrami was good but the favor profile on the meat itself when I did my own cure was deeper and more pronounced in its elements.
Soaked the corned beef in water for a day (which may have been too long of a soak) and then dried it, coated it with Steen's cane syrup and a typical pastrami seasoning rub. I decided to coat the meat with the cane syrup and not put brown sugar in the rub. I will say that worked well based on the end result.
Cooked the meat indirect at an average temp in Big(Red)Joe of 250 degrees. At 170 degrees internal, I foiled the meat and bumped the cook temp up to 350 as the clock was ticking towards dinner time and took it to roughly 200-205 internal where it tested tender all over. Utilized hickory wood for flavor. The meat was a hit. Tender, juicy, and a flavorful pastrami bark.
When the meat was in the foil stage, added some canned pork-n-beans to cast iron skillet and set that in Joe.
When the pastrami was removed it was towel wrapped in the foil, The beans were foil covered and set in the kitchen oven (off) to stay warm. We had more cooking to do on Joe!
As I had some pork chops needing to be cooked, we pulled the deflector, cranked Joe to 425 and quickly grilled the pork loin chops for dinner tomorrow as it will be a busy day and a head start on dinner would be helpful.
My son mixed up some cornbread adding to it some corn cut from the cob that had been cooked in the pot during the Saturday crawfish boil for a flavor twist. Went back to indirect setup in Joe and cranked him up to 450. Baked the cornbread in the family cast iron cornbread pan. Greased the skillet with leftover bacon grease. Whoooo Hooo!...
Earlier in the day, I made potato salad from extra red potatoes I had tossed in the crawfish boil pot for this purpose. Added onion, celery, green onion, chopped mini-sweets red, orange & yellow peppers, mayo & vinegar and a splash of hot bacon grease.
A really really great meal. Meat was excellent, beans had a nice hint of smoke, cornbread had that outdoor cooking fire touch, and a great potato salad along with a green salad made a full and well rounded plate. Add some of the Steen's cane syrup for the cornbread and it is a BINGO.
Here are the photos of the plate and the cook:
A delicious meal mainly cooked on Big(Red)Joe
The rub seasoned meat ready to hit the grill
Meat foiled and pork-n-beans are cooking
Meat ready to slice
Corn bread is done
Beans are done
Slicing the Meat
A nice picture of some more else good tastin, tender, and juicy meat! You drooling yet?
Hope you enjoyed this cook as much as we did